• Preparation Time 15 minutes
  • Baking Time 50 minutes
  • Makes 35 bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Shortbread
  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 1/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup corn starch
  • Topping
  • 2 cups semi-sweet, milk or white chocolate chips
  • 1/3 cup chopped candy canes or peppermint candies

Serving Size: 35 bars


Serving Size: 35 bars

  • Preheat oven to 300°F (150°C). Grease a 10” x 15” (25 cm x 38 cm) baking pan and line with parchment paper, overlapping two sides for easy removal.
  • Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour and corn starch in a separate large bowl. Add to butter mixture on low speed until well combined.
  • Press dough evenly into prepared pan.
  • Bake in preheated oven, 45 to 50 minutes. 
  • Topping: As soon as shortbread is removed from the oven, immediately sprinkle chocolate chips over hot crust. Wait 10 minutes for chocolate to melt and spread evenly over crust. Sprinkle with chopped candies.
  • Refrigerate until chocolate has set. Cut into 1” x 2” (2.5 cm x 5 cm) bars.


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